Orange Roughy with Indian-Spiced Tomato Sauce

Serve this fragrant main dish with basmati rice pilaf and a salad of cucumber, yellow bell peppers, and red onion. Melon wedges sprinkled with light rum and garnished with mint make a refreshing finale.

Preparation

Sprinkle fish on both sides with salt and pepper, then with 1 teaspoon garam masala, dividing equally. Melt butter in heavy large skillet over medium heat. Add fish and cook until opaque in center, about 2 1/2 minutes per side. Transfer fish to platter (do not clean skillet).

Add tomatoes with juices, 2 tablespoons cilantro, and remaining 2 teaspoons garam masala to same skillet. Simmer over medium-low heat until slightly thickened, scraping up any browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over fish. Top with yogurt and sprinkle with cilantro.

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Recent Review

What a delicious, quick weeknight meal. Put the rice cooker on earlier, and then it's less than 10 minutes to table. I realized I didn't have garam masala so made a mixture of two parts curry powder to one part cayenne, and it was perfect. I served it with wilted spinach on the side.